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Author Notes: This bread is a gluten-free girl's dream come true. As a long time devotee of traditional pumpernickel bread, my gluten allergy encouraged me to set out to develop a gluten-free version that maintained the same delicious tang, moist and hearty texture, and crisp (almost peel-able) crust. The result: a heavenly mix of buttermilk, caraway seeds and cocoa powder. It’s so good, even if you could, you’ll never want to look back. —GreenGirl'sGourmet

Makes 1 loaf

Dry Ingredients

2 + 3/4cups gluten-free all-purpose flour (such as Bob's Red Mill)

1/4cup cornmeal

1 + 1/2teaspoons salt

1tablespoon xanthan gum

1/4cup brown sugar

2teaspoons caraway seeds, toasted

5teaspoons active dry yeast

Wet Ingredients

2 eggs

2tablespoons agave

2tablespoons molasses

1/4cup canola oil

1cup buttermilk, gently warmed

1teaspoon instant coffee

1tablespoon cocoa powder

Heat oven to 375 degrees farenheight. Lightly grease a loaf pan and line it with parchment paper. Sprinkle the bottom with cornmeal.

Whisk together dry ingredients in a large bowl.

In the bowl if a standing mixer fitted with the whisk attachment, combine all wet ingredients. Switch out whisk attachment for paddle, and with the machine running on medium speed, slowly add the dry ingredients to the wet. If the mixture looks too dry, add a little more buttermilk. Increase speed to medium-high and beat for 3 minutes.

Spoon into prepared pan and smooth the top. Cover with a piece of greased plastic wrap and set in a warm place to rise, about 30-45 minutes.

Once the dough has risen to the top of the pan, cover with tin foil, place in the oven and bake for 30 minutes, or until an inserted toothpick comes out clean. Remove bread from the pan using the parchment and place on the rack to bake for 5 additional minutes. Remove parchment paper and let cool completely on a cooling rack before serving.

Hi there, I have made this bread for a client a few times and they say it is the best gluten free bread they have ever tasted. (I did add some orange zest) I am not a fan of pumpernickel myself but the texture of this bread is so amazing that I have been experimenting with turning it into a regular loaf. I leave out the molasses,caraway, and coffee. The first time it was incredible but the second time it didn't rise so well. I did double the recipe the second time. Maybe it wasn't mixed as well? Anyway I have a few things I would love clarified to make this a great recipe.I am wondering if the 1/4 cup of cornmeal is the cornmeal that you sprinkle on the pan or if it is part of the dry ingredients. It is not totally clear. Also you say to use active dry yeast but you don't activate it in the warm milk first. I have been using quick rise instant yeast because it just seemed like that would work better but I am curious if that is what you used too. Also, you say to add more buttermilk if it looks too dry but you don't tell us how it is supposed to look. What is the purpose of the tin foil? I have never used it and the bread turns out fine. Do you tent it so the batter doesn't stick to it? Thanks for the recipe Gluten free girl!

I had the same questions as you about the cornmeal and the yeast. I assumed the cornmeal went into the bread and it came out OK. I also followed the directions for the yeast and my bread didn't rise much on the proof, but did just fine in the oven. I think next time I will activate the yeast in the buttermilk, though. Hope that helps.